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Sweet and Spicy Moroccan Tagine




Source of Recipe


Cooking Pleasures Feb 04/March 04






Recipe Introduction


This recipe meshes Algergian stew's spiciness with Moroccan stew's sweetness.





List of Ingredients



• 12 bone-in skin-on or skinless chicken thighs
  
• 1/2 cup lemon juice (about 3 lemons)
  
• 3 green onions, white and light green parts, chopped
  
• 1/3 cup finely chopped fresh cilantro
  
• 1/3 cup finely chopped fresh parsley
  
• 1 large garlic clove, minced
  
• 1 cup all-purpose flour
  
• 1 tsp kosher (coarse) salt
  
• 1/2 tsp freshly ground black pepper
  
• 2 T olive oil
  
• 1 (14 oz) can reduced-sodium chicken broth
  
• 1 (14 1/2-oz) can diced tomatoes with garlic and onion, undrained
  
• 2 cups chopped dates
  
• 1/2 tsp crushed red pepper
  
• 1 lemon, peeled, thinly sliced, seeds removed
  
• 4 cups hot cooked couscous
  






Instructions



1. Place chicken and lemon juice in large resealable plastic bag; turn to coat. Refrigerate 1 hour, turning bag once. Place chicken on plate; discard juices.
   
2. In shallow bowl, stir together green onions, cilantro, parsley, garlic, flour, salt and black pepper. Dip chicken in mixture; tap to remove excess.
   
3. Heat oil in Dutch oven or large pot over medium-high heat until hot. Add chicken, in batches; cook 8 to 10 minutes or until browned on all sides. Place chicken on plate; tent loosely with foil to keep warm.
   
4. Add broth to Dutch oven. Bring to a simmer over medium heat, scraping up browned bits from bottom of Dutch oven. Add tomatoes with juices, dates, crushed red pepper and chicken with any accumulated juices. Arrange lemon slices over chicken. Bring to a simmer; cover and cook 30 minutes or until chicken juices run clear. Serve over couscous in shallow soup bowls.
   






Final Comments


6 servings